Easy Ninja Foodi Meatloaf

If you ask me, meatloaf gets better when you make it in the Ninja Foodi.

This weeknight dinner comes together with simple ingredients you probably already have in your pantry. Ground beef mixed with panko breadcrumbs stays moist and tender, while ketchup adds a touch of sweetness throughout.

The garlic salt and dried herbs bring flavor without any fuss. Just mix everything in a bowl, shape it, and let the Ninja Foodi do its thing.

It’s a family-friendly meal that cooks faster than the oven version, perfect for busy nights when you need something satisfying on the table.

What Kind of Ground Beef Should I Use?

For meatloaf, you want to strike a balance between flavor and moisture, which is why 93/7 lean ground beef works great for this recipe. If you go too lean, like 96/4, your meatloaf might turn out a bit dry, but if you use something like 80/20, you’ll end up with excess grease pooling in your Ninja Foodi. That said, if 85/15 is what you have on hand, it’ll still make a tasty meatloaf – just be prepared to drain off a little extra fat after cooking. You can also mix different types of ground meat like beef and pork together for added flavor, though straight ground beef is the classic choice.

Options for Substitutions

This meatloaf recipe is pretty forgiving, so here are some swaps you can make:

• Ground beef: You can use ground turkey or ground chicken for a leaner option, though the meatloaf might be a bit drier. You could also do a mix of beef and pork (half and half) for extra flavor and moisture.
• Panko breadcrumbs: Regular breadcrumbs work just fine here. You can also use crushed crackers, oats, or even torn-up bread soaked in a little milk if that’s what you have on hand.
• Dried minced onion: Fresh onion is actually better if you’ve got it – use about ¼ cup finely chopped. Just make sure to dice it really small so it cooks through.
• Egg: If you’re out of eggs, try 3 tablespoons of milk or 2 tablespoons of mayo as a binder instead.
• Ketchup: Swap this with BBQ sauce, tomato sauce mixed with a little brown sugar, or even salsa for a different flavor profile. The ketchup adds moisture and sweetness, so keep that in mind with your substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatloaf in the Ninja Foodi is using ground beef that’s too fatty, which creates excess grease that pools around your loaf and makes it greasy instead of nicely browned – stick with 93/7 or 90/10 lean beef for the best results.

Another common error is overmixing the meat mixture, which can make your meatloaf dense and tough, so mix just until the ingredients are combined and stop there.

Don’t skip lightly beating your egg before adding it to the mixture, as this helps it distribute evenly throughout the meat rather than creating pockets of cooked egg.

Finally, resist the urge to slice into your meatloaf right away – letting it rest for 5-10 minutes after cooking allows the juices to redistribute and makes slicing much cleaner and easier.

What to Serve With Meatloaf?

Meatloaf is one of those dinners that practically begs for classic comfort food sides. Creamy mashed potatoes are always my go-to since they pair perfectly with the savory meat and tangy ketchup glaze. I also love serving it with roasted or steamed green beans, glazed carrots, or a simple side salad to balance out the richness. If you want to make it feel like a real homestyle meal, add some buttery dinner rolls or cornbread on the side for soaking up any extra sauce on your plate.

Storage Instructions

Store: Leftover meatloaf keeps really well in the fridge for up to 4 days. Just wrap it tightly in foil or store it in an airtight container. I actually think meatloaf tastes even better the next day when all those flavors have had time to hang out together!

Freeze: This meatloaf freezes great for up to 3 months. You can freeze the whole loaf or slice it up into individual portions first, which makes it super easy to grab just what you need. Wrap it well in plastic wrap, then again in foil to prevent freezer burn.

Reheat: To warm up your meatloaf, you can microwave individual slices for about 1-2 minutes, or reheat the whole thing in the oven at 350°F until heated through. If it’s frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 90-105 g
• Fat: 60-70 g
• Carbohydrates: 85-100 g

Ingredients

• 1/2 tbsp garlic salt (freshly ground preferred)
• 1 egg (room temperature)
• 1/2 tbsp dried parsley
• 1 cup panko breadcrumbs (I use Progresso panko)
• 1 lb ground beef (80/20 blend works best for juicy meatloaf)
• 4 tbsp ketchup (adds moisture and slight sweetness)
• 1 tbsp dried minced onion

Step 1: Prepare the Dry Ingredient Base

• 1 cup panko breadcrumbs
• 1 tbsp dried minced onion
• 1/2 tbsp dried parsley
• 1/2 tbsp garlic salt

In a large mixing bowl, combine the panko breadcrumbs, dried minced onion, dried parsley, and garlic salt.

Mix these together thoroughly to distribute the seasonings evenly throughout the breadcrumbs.

This ensures that flavor is dispersed consistently in every bite of the finished meatloaf rather than clustering in certain areas.

Step 2: Build the Meatloaf Mixture

• 1 lb ground beef
• 4 tbsp ketchup
• 1 egg
• dry ingredient mixture from Step 1

Add the ground beef and 3 tablespoons of ketchup to the dry ingredient mixture from Step 1.

Using your hands (I find this works best—cold hands are key!), gently combine the ingredients until just blended, being careful not to overwork the meat, which can make the meatloaf tough and dense.

Add the room temperature egg last, mixing until the egg is fully incorporated throughout.

The egg acts as a binder to hold everything together while the ketchup adds moisture and a subtle sweetness that balances the savory elements.

Step 3: Shape and Cook the Meatloaf

• meatloaf mixture from Step 2

Transfer the meat mixture from Step 2 into the Ninja Foodi loaf pan, pressing it gently and evenly to fill the pan without compacting it too firmly—you want it cohesive but still tender.

Place the pan into the preheated Ninja Foodi set to 350°F and cook for 20-30 minutes, checking the internal temperature with a meat thermometer until it reaches 165°F.

The exact time will depend on your oven’s characteristics and how densely packed the meatloaf is.

Step 4: Rest and Finish

• 1 tbsp ketchup

Once the meatloaf reaches 165°F internally, remove it from the Ninja Foodi and let it rest for 5 minutes.

This allows the juices to redistribute throughout the meat, keeping it moist when you slice it.

I always top it with the remaining 1 tablespoon of ketchup after resting—applying it to the hot surface gives it a slight glaze that looks appetizing and adds a final touch of sweetness and moisture to the top.

Easy Ninja Foodi Meatloaf

Delicious Easy Ninja Foodi Meatloaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1375 kcal

Ingredients

  

• 1/2 tbsp garlic salt (freshly ground preferred)
• 1 egg (room temperature)
• 1/2 tbsp dried parsley
• 1 cup panko breadcrumbs (I use Progresso panko)
• 1 lb ground beef (80/20 blend works best for juicy meatloaf)
• 4 tbsp ketchup (adds moisture and slight sweetness)
• 1 tbsp dried minced onion

Instructions

 

• In a large mixing bowl, combine the panko breadcrumbs, dried minced onion, dried parsley, and garlic salt. Mix these together thoroughly to distribute the seasonings evenly throughout the breadcrumbs. This ensures that flavor is dispersed consistently in every bite of the finished meatloaf rather than clustering in certain areas.
• Add the ground beef and 3 tablespoons of ketchup to the dry ingredient mixture from Step 1. Using your hands (I find this works best—cold hands are key!), gently combine the ingredients until just blended, being careful not to overwork the meat, which can make the meatloaf tough and dense. Add the room temperature egg last, mixing until the egg is fully incorporated throughout. The egg acts as a binder to hold everything together while the ketchup adds moisture and a subtle sweetness that balances the savory elements.
• Transfer the meat mixture from Step 2 into the Ninja Foodi loaf pan, pressing it gently and evenly to fill the pan without compacting it too firmly—you want it cohesive but still tender. Place the pan into the preheated Ninja Foodi set to 350°F and cook for 20-30 minutes, checking the internal temperature with a meat thermometer until it reaches 165°F. The exact time will depend on your oven's characteristics and how densely packed the meatloaf is.
• Once the meatloaf reaches 165°F internally, remove it from the Ninja Foodi and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist when you slice it. I always top it with the remaining 1 tablespoon of ketchup after resting—applying it to the hot surface gives it a slight glaze that looks appetizing and adds a final touch of sweetness and moisture to the top.